Cub Chef Activity Badge Leader s notes ... Invite each Cub to read out the different foods that they

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Cub Chef Activity Badge Leader’s notes

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The Sodexo Foundation is delighted to be working in partnership with The Scout Association to sponsor the Cub Chef Activity badge.

It has worked with the Scout Association to produce a series of resources to guide Cubs through the requirements of the Chef Activity badge. The aim is to develop knowledge and proficiency in areas including health and nutrition, food safety, planning and cooking skills.

There are seven activity resources in total, each available as a downloadable PDF from www.scouts.org.uk/sodexo

They are:

1. Introduction to Cub Chef Activity Badge 2. Cub Chef Badge Activity Pack 3. Fun Food Facts Learning Cards 4. Funky Food Facts Game 5. Cub Chef Activity Badge Recipes 6. Life’s Better Balanced Board Game (2 PDF files) 7. Cub Chef Activity Badge Certificate

These notes will guide you through each requirement of the Chef Activity Badge, and the resources required to help Cubs complete them.

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The Badge Requirements

Did you know...?

1. Know the basic rules of safety and hygiene in the kitchen and the reasons for them. 2. Discuss with your leader the advantages and disadvantages of different methods of preparing

and cooking food. 3. Discuss the importance of a balanced diet. 4. Under adult supervision plan, cook, serve and clear away a two-course meal for at least two

people. Discuss the menu with the people you are cooking for. It should include preparing and cooking vegetables.

5. Make scones, small cakes, biscuits or tarts.

Since its UK launch in 2005, the Sodexo Foundation has raised over £1.5 million through its STOP Hunger initiative to support charitable causes linked to hunger, health and nutrition, and life skills such as cooking.

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Requirement 1

Activity: Hand-washing Game

Before even contemplating cooking a meal, it is crucial that Cubs have the knowledge and skills to operate safely in a kitchen.

Download the Cub Chef Activity Badge resource pack from www.scouts.org.uk/sodexo. Three of the activities in here are designed to give Cubs a grasp of food safety.

Duration: 15 minsWhat you will need:

• A glow box • Either glow gel, or hundreds and thousands and hand cream • A towel • Running water • Hand-washing game instructions – one copy for each group

Instructions:

1. Stick the Hand-washing Poster (page 3 of the activity pack) on the walls of your meeting place.

2. Divide the Cubs into groups of three, and ensure each group has a copy of page 4 of the ‘Cub Chef Activity Badge’ pack in front of them.

3. Give each group some glow gel, or the hundreds and thousands and hand cream. We recommend sourcing one or two for the group as a whole.

4. Read out the instructions found on page 4 of the activity pack.

Know the basic rules of safety and hygiene in the kitchen and the reasons for them

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Requirement 1

Activity: Food Storage Activity Duration: 20 minsWhat you will need:

• Copies of the food storage activity on pages 5 & 6 of the activity packs

• Scissors • Glue

Instructions:

1. Split the Cubs into groups of three and ensure each one has a copy of the food storage activity, a pair of scissors and some glue.

2. Ask the Cubs to cut out the foods on page 6 of their activity packs.

3. They should now spend five minutes trying to stick the foods into the correct places in the fridge.

Answers:

Everything must be stored in the fridge apart from the bread which can be stored somewhere cool and dry outside the fridge. The fish, ham and chicken must be stored on the bottom shelf so that they don’t drip onto any other food.

Know the basic rules of safety and hygiene in the kitchen and the reasons for them

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Requirement 1

Activity: Spot the Hazards Duration: 10 minsWhat you will need:

• A copy of the Spot the Hazards exercise for each Cub • A pen or pencil for each Cub

Instructions:

1. Turn to page 12 of the activity pack where you will find the Spot the Hazards exercise. Give one to each Cub, along with a pen.

2. Ask them to spend five minutes finding as many hazards as they can and circling them on their sheets.

3. Once their five minutes are up, ask the Cubs to swap papers with a friend and read out the answers.

4. Give a prize to the Cub who spotted the most hazards. Answers:

1. Mop bucket beside the fridge 2. Toaster wire in the filled sink 3. Knife on the counter edge 4. Water on the floor 5. Bleach on counter top beside the cheese 6. Cheese not in the fridge 7. Microwave wire hanging down 8. Cupboard door open 9. Open bottle on the counter 10. Banana skin on the floor

Understanding food hazards and the danger to food safety

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Cubs cook!

Chef Activity Badge

Grilling How?

Grilling is usually done under a grill, or on a chargrill, over a

barbecue or, even better for Cubs, a camp fire!

What happens to the food?

Unlike frying, if you grill meats such as sausages or a steak, you

don’t need oil as the meat’s natural juices do the job. Some foods

may need a little oil (fish or vegetables and some meats) but you

use less than in frying.

Eating a lot of grilled food is not very good for our health, just

once in a while is fine.Watch out! It’s easy to burn food when you’re grilling it…

Tick each box that matches this way of cooking

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Requirement 2

Boiling, steaming, poaching, microwaving, roasting, grilling, frying, stewing. These are just a few different ways to cook foods. To earn their Cub Scout Chef Activity Badge, Cubs need to be aware of the advantages and disadvantages of these different methods.

From pages 8 to 11 of their activity packs they will find information on different methods of cooking. For each method there are listed six possible advantages and disadvantages of particular cooking methods; Quick Cook, Slow Cook, Nutrients and Vitamins, Fatty, Hot Water and Hot Oil.

Read the information on each cooking method aloud to the Cubs and ask them to tick the boxes that they think might be important if cooking in this way.

Discuss with your leader the advantages and disadvantages of different methods of preparing and cooking food

Cub s coo

k!

Chef Activity

Badge

Steaming

How?

The easie st way to

steam is to pour a

small am ount of w

ater into a

pan, wait until the

water bo ils and th

en put yo ur food in

a steam-

ing baske t and into

the pan.

What ha ppens to

the food ?

Believe it or not, st

eaming is the best

way to m ake sure

your food

keeps its flavour, v

itamins a nd other

nutrients!

Steaming is great f

or green vegetable

s, fresh fi sh or chic

ken. Try a

little wed ge of lem

on or lim e in the w

ater for a flavoured

twist.

Watch ou t! Boiling

water an d steam h

ave to be treated w

ith a lot

of care to make su

re that yo u don’t b

urn yours elf or som

eone else !

Tick each box that

matches this way

of cookin g

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Requirement 3 Discuss the importance of a balanced diet

Activity: Diet Discussion Duration: 20 mins

What you will need:

• A whiteboard (or similar) • Board pen • Copies of the Eatwell Plate on page 13 of the activity pack for

each Cub • Completed food diaries for each Cub (see page 8) - you may

also want to play the Funky Food Facts game first.

Instructions:

1. Divide the whiteboard into five sections. Write each of the five food groups in one of the sections. These are:

• Fruit and vegetables • Milk and dairy foods • Starchy foods like rice, potatoes and pasta • Non-dairy sources of protein • Foods and drinks high in fat and sugar

2. Invite each Cub to read out the different foods that they have logged in their diary. Write each food into the correct section of the board. Do it clearly enough so that the Cubs can see which food group each food belongs in.

3. Now ask the Cubs to turn to the Eatwell Plate on page 13 of their activity packs. Ask them to use the foods written on the board to come up with their perfect meal. They will notice that their plate is divided into five, according to how much of each food they should eat.

4. Ask them to draw their foods into the right section of the plate. Remind them that they can fill the plate, but they cannot draw any foods outside it, or in the wrong food